These Homemade Crescent Rolls are so buttery, flaky and totally delicious! Homemade crescent rolls are way better than store bought and use ingredients you probably already have on hand. I've been making these rolls for over 25 years and they are an absolute must for family dinners and holiday meals.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 2 packages of dry yeast or 5 tsps
- 3/4 cup warm water
- 1 tsp salt
- 1 cup butter softened
- 3 1/2 to 4 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 4 tbsp butter
Dissolve the yeast in warm water and let sit until foamy, about 5 minutes.
Stir in sugar, eggs, butter, salt, and two cups of flour. Make sure the eggs and butter are room temperature before you add them to the yeast mixture. Beat until smooth.
Add in the remaining flour a little at a time and mix until smooth. The dough should be pulling away from the bowl.
Shape the dough into a ball, place in a large bowl and cover with a towel or plastic wrap. Let rise until it is doubled in size. (Set the bowl in a warm area to speed up the rising process.)
Divide the dough in half. Roll each half into a 12 inch circle. Melt the four tablespoons of butter and spread onto the dough. Cut the dough into quarters and then into wedges. You should end up with 12 crescents per circle or 24 total. .
Roll up the wedges and place crescent rolls on a baking sheet lined with parchment paper or lightly greased. Cover, and let them double in size again.
Bake the crescent rolls at 400 degrees for 10 to 14 minutes. Start checking at 10 minutes because these rolls can go from golden to dark in an instant. Quickly spread a little melted butter over the top of the rolls to finish them off. Perfection!
Calories: 172kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 186mg | Potassium: 26mg | Sugar: 4g | Vitamin A: 315IU | Calcium: 8mg | Iron: 0.9mg